Kukicha Crust Chicken Pesto Pizza
A gourmet, homemade pizza featuring kukicha tea in the crust.2
- 1 package active dry yeast
- 1 1/2 c. hot water
- 1 tbsp. kukicha tea leaves
- 1/2 tsp. brown sugar
- 1 tsp. salt
- 2 tbsp. olive oil
- 3 1/3 c. flour
- 1 jar pesto sauce
- 1 green pepper, diced
- 1 small onion, diced
- 3/4 c. chopped white mushrooms
- 2 c. shredded mozzarella cheese
- 1 c. crumbled feta cheese
Brew tea in water and steep 5 min. Strain leaves. Cool tea to 110°F.
Combine yeast, sugar, and brewed tea in a bowl and let it sit 10 min.
Add salt and oil to the liquid and mix. Mix in 2 c. flour. Place the dough on a floured surface and work in more flour until the dough is no longer sticky. Place the dough in an oiled bowl and let it rise for 1 hour.
Once the dough has risen, roll it out into a circle. Spread the pesto sauce on the dough, place the toppings, and finish with cheese.
Bake in a preheated oven at 425°F for 25-30 min., or until the dough is a golden brown.